grilled octopus
Ingredients
- for the braise
- 2 1/2 - 3 pounds octopus
- 2 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1/2 medium onion, roughly chopped
- 2 cloves garlic, crushed
- 3 sprigs parsley
- 1 cup white wine
- 2 tablespoons olive oil
- 2-3 wine corks
- for the marinade and to serve:
- 1 clove garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- zest of one lemon
- 1/4 cup parsley leaves, torn
- 3 tablespoons olive oil
- extra drizzle of olive oil for serving
- lemon wedges for garnish
- chopped parsley for garnish
- thinly sliced red onion for garnish
Instructions
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